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In a large bowl, combine the flour, yeast, water and salt. Knead the dough for a few minutes until it comes together.
Place the dough in a bowl oiled with olive oil and leave in the fridge for 24 hours to rise.
Roll out the dough on a floured surface, folding the dough in half, turning 90 degrees, folding in half again, turning 90 degrees and folding in half a third time.
Roll it out to a thickness of about 2cm and place the dough in a large rectangular baking tray dusted with breadcrumbs, spreading to the edges.
Arrange the cherry tomato halves on the top of the dough. Drizzle olive oil and sprinkle salt and oregano on top.
Let rise for another hour.
Place on the bottom rack of a hot oven (220ºC) for 15 minutes, then move to the middle rack and continue baking a further 10 minutes.
It should be golden and crisp. Cut into squares and enjoy your focaccia warm or that day.